Ridge gourd sabzi | Turai ki sabji | Luffa recipes

Ridge gourd sabzi or Turai ki Sabji is a simple, comforting North Indian style curry made with just onion, tomato and everyday spices. Very easy recipe, yet turns out a lip smacking side dish for chapathi/ roti. Even beginners can try this recipe with confidence, I have shared the recipe with step by step pictures for easy understanding.

I love it for dinner or lunch, juicy and tangy, goes well with both phulka or rice.

Check out my other two easy ridge gourd recipe- Ridge gourd chutney for idli dosa and thogayal that includes the peel as well.

Jump to:

• Ingredients
• Step by step Pictures
• Top tips
• My notes
• Substitutions & Variations
• Storage
• Troubleshooting
• Recipe card

I have a south Indian ridge gourd gravy for rice, but this one is totally different from that. The recipe was shared by my friend Sangeeta, it is so very simple recipe wise as well as uses simple ingredients. I will sure make this often just for myself as it's a great way to include the veggie easily. Though we make few dishes in South Indian cuisine, this is great for a change.

Only work in this is to peel off the skin and chop. You can do this ahead and the sabji will be ready easily. In Singapore wet markets, I have seen them selling peeled ridge gourd, you can try that too, if you live here.

Why you will love this?

• Simple & Easy to prepare
• Tasty, perfect side dish for both roti and rice
• Beginner, bachelor friendly

Ingredients

Here are the simple everyday pantry ingredients to make ridge gourd sabzi:

• Ridge gourd : Turai/ Luffa/ Peerkangai - Main ingredient, its mild sweet and blends well with the spice powders.
• Onion - finely chopped, forms base of the curry
• Tomato - pureed, use red ripe, large tomatoes for body
• Red chilli powder - only spice for the sabji
• Garam Masala powder - Add towards end for rich aroma
• Turmeric powder - for it's goodness and color
• Kasoori methi - for flavor
• Salt
• Coriander leaves - a must for me, adds fresh flavor
• Oil - any cooking oil works, I use neutral smelling oil like sunflower oil

Please check my Recipe card below for quantities.

Step by step Pictures

1. Peel off the skin of 2 ridge gourds and chop into small pieces.

2. Puree the tomato and keep aside. Chop onion, coriander finely.

3. In a kadai or pan, add oil, fry onion till golden in colour. It should be soft for best blend in the masala.

4. After that, add pureed tomato, 1.5 teaspoon red chilli powder, ¼ teaspoon turmeric powder, salt, 1 teaspoon kasoori methi and fry in medium flame, until oil separates. Cover while frying as it might splutter. Cook time 4- 5 minutes.

5. Then add chopped ridge gourd. Mix well.

6. Cook covered furthermore for 6 minutes in medium flame in between mixing once.

7. Add ¾ teaspoon garam masala powder and half cup of water. Cook for further 8 minutes or until the vegetable gets cooked soft in low flame and blends well with the masala. Finally, garnish with the coriander leaves.

Serving suggestion : Ridge gourd sabji goes well with roti or rice - my friend told it goes well with Sindhi yellow rice (Dal and rice cooked along with turmeric also known as peela chawal or thooma wara Chawara).

Top tips

• Add water carefully, less as mentioned as the ridge gourd itself leaves out water.
• Crush the kasuri methi between your palms before adding to release maximum flavor.
• Once you add water, you can cook covered for the first half, then uncover and simmer for the rest. This lets the moisture in evaporate and thicken to a homogeneous gravy.
• Choose tender ridge gourd as it gets cooked fast.

My notes

• I used 2 long ridge gourds for this.
• Add red chilli powder as mentioned and Salt the gravy properly as ridge gourd is bland in taste. Do note that I used mild spiced, Kashmiri red chilli powder. It gives color, keeping the spice level minimal.

Substitutions & Variations

Spice powders - I used just red chilli powder and garam masala powder, you can use a teaspoon of coriander seeds powder, half teaspoon fennel seeds powder or roasted cumin seeds powder for a masaledar taste.

Kasuri methi - If you do not have stock you can skip it.

If you want no onion, no garlic ridge gourd sabzi - you can skip onion and add hing (asafoetida) in oil before tomato. Finish off with few fresh torn curry leaves for extra flavor.

You can do this recipe directly in a small pressure cooker and give a whistle in low - medium heat after step 5. Same can be done in Instant pot too.

If you want to add some lentils to this, soak ¼ cup of chana dal for an hour and pressure cook it till 3 whistles. Add it to the sabji. If you are making in pressure cooker, you can cook all together along with chopped turai.

Storage

You can refrigerate the sabji for 2 days in refrigerator. Gently reheat with a splash of water to serve hot.

Troubleshooting

Sabji turned watery - If you add too much water, simmer uncovered for a few extra minutes or dissolve 1 teaspoon of besan in 1 tablespoon water and add to the sabji to thicken it. You can use corn flour (starch too)

Tastes bland - Ridge gourd needs proper seasoning. Check if salt is enough. Or if it is spice, give it a tadka with 2 teaspoon oil, 1 teaspoon cumin seeds, ½ - 1 teaspoon red chilli powder on top and mix well. Give couple of minutes to blend in the dish.

Bitter aftertaste - Older ridge gourd can carry bitterness. Add a teaspoon of jaggery and try to balance the taste with enough tanginess and red chili powder. Add ½ teaspoon lemon juice to the gravy for a quick fix.

Do try this recipe and if you like it let me know your feedback. Do subscribe to my newsletter to get new recipe updates in your inbox.

Recipe card